Cranberry Orange Relish

1 medium orange (such as a Valencia)

12 ounces fresh or frozen cranberries

1 teaspoon grated peeled fresh ginger

½

cup golden raisins

⅔

cup packed light brown sugar

Using a sharp and wide vegetable peeler remove a 4- by 1-inch strip of orange zest from the orange, and then scrape off any white pith from strip (the pith is bitter). Squeeze ⅓

cup juice from the orange. Set aside.

If using fresh cranberries, place in a colander and rinse under cold water. Check over cranberries and discard any that appear unripe or damaged. (If using frozen cranberries, it is unnecessary to defrost them.)

Place a heavy medium saucepan over medium-high heat and add orange juice, zest strip, cranberries, grated ginger, raisins and sugar. Bring mixture to a boil, stirring, until sugar dissolves, and then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until berries have burst, about 15-20 minutes.

Remove saucepan from the heat and cool completely. Discard zest before serving.

Makes about 11/2 cups.

Cook's note: Relish may be made 2 days ahead and chilled. Bring to room temperature before serving.

@Recipe nutrition:Nutrition values per 2 tablespoons: 66 calories (1.2 percent from fat), 0.1 g fat (0 saturated), 17 g carbohydrates, 1.6 g fiber, 0.3 g protein, 0 cholesterol, 4 mg sodium.